15 September 2013

There's something special about a roasted grape. When roasted, its internal sugars caramelize, that thick skin softens and wrinkles, and the flavour matures into a much more intense version of its former self. And the juices that amass during roasting thicken on the baking sheet, yielding a nearly jam-like result when mixed with the roasted grapes. In short, it's a perfect thing to do for cheese platters.

The grapes come out of the oven with their juices just starting to ooze, anointing the roasting pan with a delicious syrup you will want to lap up. They deepen in colour, blister a little and become musky-sweet. The olive oil and salt and pepper perfectly balance the sweetness. And it couldn't be easier.

Perhaps it's because cheese is so often side-by-side with wine, but grapes always seem to be the most reliable fruit fare to throw on a cheese platter. Trouble is, a grape bunch isn't the most inspired of additions to a spread of cheese. Update your grape mojo with this elegant and seriously tasty recipe for roasted grapes. It'll take you less than 40 minutes start to finish, and the result is as equally satisfying as an accompaniment to cheese as on its own.

Sovereign Coronation Grapes

On a recent trip to the farmers market I was excited to find that Coronation grapes had returned to the market. The fall grape harvest is in the air and the wonderfully aromatic violet-blue Coronation grapes are market ready both here in the Okanagan Valley as well as in the Niagara region of Ontario where we bought some for our morning yogurt last weekend when I was there.

They might have a fancy sounding name, but Sovereign Coronation grapes are now the most commonly planted variety of seedless table grapes in southern Ontario and British Columbia. A descendant of the deep-blue Concord, they have their ancestor's characteristic sweet-and-sour taste that bursts in the mouth. Virtually seedless with a deep, vibrant purple colour, these are not your average table grapes!!
One of the things I most look forward to in September is finding these grapes at the market. Their season is short lived but it means that cooler weather and the Okanagan Wine Festival cannot be far off. They are delicious on their own but I look forward to roasting them to serve with any of the local cheeses. When I think of other sweet things so often paired with cheese such as honey, membrillo, fig jam, dried fruit, and chutney roasted grapes may very well blow each of these standby accoutrements out of the park. They are seriously that good!

Roasted grapes go especially well with fresh or lightly aged goat cheese. They would also be excellent atop some nice fresh ricotta. But truly, presented in a little dish with a spoon for serving, the grapes and its juices can top just about any cheese. Use a baguette or another bread as a vehicle for your cheese or as I have here some homemade blue cheese shortbread, and you will have happened upon a pretty impressive offering.

In a small bowl mix olive oil, balsamic vinegar, lemon juice or wine. Arrange the grapes in a single layer on the baking sheet. Sprinkle with salt and pepper. Toss with olive oil mixture. Roast, stirring once or twice for 2 1/4 to 2 1/2 hours, or until shrivelled and lightly caramelized.

You can refrigerate them, but bring them to room temperature before serving.

Transfer to a serving dish, making sure to get all the good sauce, and serve with cheese and plain crackers or crusty bread. Roasting grapes brings out their intense sweetness; an earthy, creamy cheese counterbalances it. The sweetness of roasted grapes is similar to that of figs or plums. Paired with salty blue cheese, roasted grapes make a unique and stunning appetizer.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

I love roasted fruit but I've never tried grapes before, Val! You have inspired me. :-) They aren't in season at the moment, but I have a lovely grape vine that is flourishing and I hope it produces heaps of grapes this fall. :-)

I admit I have never tried roasting grapes but it sounds like a preparation I have to try. I'll be on the lookout for your Coronation grapes or something similar. This is one very creative appetizer, Val, especially with your homemade shortbread.

What? Was there a party I was unaware of or was it a party for one? Roasted grapes are special. I make a grape jam that my mother used to make growing up. Some old recipe for a romanian neighbour. There is more to grapes that meets the eye.

Val, found it. What a great idea to use this as an appie. I have roasted them with brussel sprouts which was also wonderful. I am going to make it this week but I son't think I can get the coronation grapes. I have roasted the seedless red to great results.

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My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.